Marshmallow Paste
From The Pennsylvania German cook book, 1902
For inflated marshmallows.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
596Calories
19 gProtein
92 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein19 g
Carbohydrates92 g
Fiber0.9 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium222 mg
Potassium210 mg
Calcium86 mg
Iron3.1 mg
Magnesium21 mg
Phosphorus310 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 44. The excerpt below is the record exactly as published.
the whites of tliree eggs, and add tliem gradually to the paste, then flavor with orange flower or rose. It may be poured out on a pan or dish covered with corn starch. When cool, cut into any shape desired, and pack away in confectioners’ sugar. LANGTRY BON BON. Cut marshmallow paste
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